getting the hang of it

started practicing making macs early this year and had some progress for a while. still experimenting with different mats and temperature. also been exploring different flavor combinations. this right here is a coffee ganache (pastry cream based) with caramel center 😊😊😊

also, has anyone tried pastry cream based ganaches too? would like to know what’s your opinion on it! because for me, it’s really hard to work with (as i live in a hot country), it gets really runny when piping. but once it sets, you get a very creamy silky texture when eaten straight from the fridge.